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Pretty as a picture, these mini Victoria sponge cakes are perfect for afternoon tea. You can replace the cream with classic buttercream if you prefer, although we find fresh cream gives a lighter, less-sweet finish to these little cakes.
Recipe taken from Naked Cakes: Simply Stunning Cakes by Hannah Miles (Ryland Peters & Small, £14.99) the Photography: Steve PainterPreheat the oven to 180°C/Fan 160°C/Gas 4. Use an electric whisk to mix the butter and sugar in a bowl until light and creamy. Add the eggs and whisk again. Fold in the flour, baking powder and buttermilk or sour cream using a spatula, until incorporated.
. Fold the vanilla into the cake batter and divide the mixture equally between the prepared cake rings. You can do this either by spooning the batter in, or by putting the batter in a piping bag and piping it in neatly. Bake in the preheated oven for 15–20 minutes, until the cakes are golden brown and spring back to the touch.
Leave the cakes to cool in the rings for a few minutes, then remove by sliding a sharp knife around the inside of each ring. Transfer the cakes to a wire rack and leave to cool completely.
When you are ready to serve, whip the cream to stiff peaks using a whisk. Spoon the cream into the piping bag with a round nozzle. Cut each cake into thirds horizontally using a large serrated knife. Spoon a little jam onto the bottom third of each cake and then pipe a swirl of cream on top. Top each with the middle slice of cake and a little more jam and cream.
Finish each cake with the cake top and dust with icing sugar. Pipe a little cream on the top of each cake in the middle and fix a rose in place. The flowers are for decorative purposes only and should be removed as you cut the cake.
Preheat the oven to 180°C/Fan 160°C/Gas 4. Use an electric whisk to mix the butter and sugar in a bowl until light and creamy. Add the eggs and whisk again. Fold in the flour, baking powder and buttermilk or sour cream using a spatula, until incorporated.
. Fold the vanilla into the cake batter and divide the mixture equally between the prepared cake rings. You can do this either by spooning the batter in, or by putting the batter in a piping bag and piping it in neatly. Bake in the preheated oven for 15–20 minutes, until the cakes are golden brown and spring back to the touch.
Leave the cakes to cool in the rings for a few minutes, then remove by sliding a sharp knife around the inside of each ring. Transfer the cakes to a wire rack and leave to cool completely.
When you are ready to serve, whip the cream to stiff peaks using a whisk. Spoon the cream into the piping bag with a round nozzle. Cut each cake into thirds horizontally using a large serrated knife. Spoon a little jam onto the bottom third of each cake and then pipe a swirl of cream on top. Top each with the middle slice of cake and a little more jam and cream.
Finish each cake with the cake top and dust with icing sugar. Pipe a little cream on the top of each cake in the middle and fix a rose in place. The flowers are for decorative purposes only and should be removed as you cut the cake.
15 minutes
Serves 18-22 scones
